This bourbon sipper has been gaining steam in craft cocktails around the world since barman Jon Santer introduced it to San Francisco sometime in the early 00s as part of a promotion for Bulleit bourbon (get it? Bulleit… in a Revolver! Ha!). Santer calls for Tia Maria in his recipe, but use whatever coffee liqueur you like. We think it’s especially nice with a hard-to-find liqueur called Firelight, made in the Bay Area from exceptionally fine coffee.

Stir with ice until chilled, and strain into a chilled cocktail glass. You could also serve it over ice in a short glass.

Garnish with a wide orange twist. Twist it over the drink first to get those tasty oils. If you really want to go the extra mile, heat the peel over a flame for a few moments, and then twist it into the drink over a match flame for a mini-fireworks show.

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